DIRECTIONS

4. Pour the warm water into the bowl and stir until the dry mixture has been combined with the water

5. Add the melted coconut oil and stir to combine

6. Knead the dough and form into a ball. Let rest 30 to 60 minutes before using

7. Divide the dough into 6 balls. Place on a silicone mat or parchment lined work surface. Flatten dough ball and cover with a layer of cling wrap. Use a rolling pin to roll dough to a very thin layer and into a rectangular shape

8. Using a sharp knife, make a horizontal cut along the longer part of the dough rectangle and next cut 10 cm / 4 inch vertical cuts from top to bottom

9. Cut a diagonal from one corner to the opposite corner of each rectangle and trim the perimeter to make ends on the chips

10. Leave the cut nachos on the silicone mat or parchment paper and slide onto a baking sheet. Place in middle oven position and bake for 8 – 10 minutes until just starting to turn a light golden

11. Remove from oven and leave on tray for five minutes and then slide parchment or silicone with the chips onto a cooling rack or onto your counter. Let cool and dry out until chips are crispy. Peel and separate the chips. Store in a container that allows air through so that the chips do not get soggy. Enjoy!

MACRONUTRIENTS CHART

FYI

Using glucomannan gives the tortillas much more flexibility, makes it easier to work with and adds healthy natural fiber. It is really important to whisk the dry ingredients extremely well so that all the ingredients, especially the glucomannan, are well distributed before you add the liquid ingredients.

Nachos are one of the perfect keto, gluten free, and sugar free snacks you can prepare and enjoy for the start of the NFL 2017 season which begins on September 7th. Or enjoy at a party or at any get together where you want to serve some no fuss snacks. Serve these nacho chips with the keto guacamole, tzatziki - traditional and keto
dip, cheese cubes and a vegetable platter.